Question: But isn’t raw flour not safe to eat? I’ve had these in my head for three years now, and I’ve finally decided to give them a go. Then it’s completely safe for weary-raw-dough-eaters to eat. I inquired about the egg thing, and the baker informed me that they just make the cookie dough without any egg in it. They were a fudgy brownie with a thick layer of cookie dough stacked on top. I first saw these in a bakery in Maine a few years back. But my Momma raised me right- to sample raw cookie dough (and I continue to live to tell about it). Yeah, I know that some people are grossed out by it and all. Whatever the cookie, whatever the dough… it’s usually some pretty good stuff to nibble. I try not to love it, but I love it anyways. I gave you those Chocolate Chip Cookie Dough Truffles a few weeks ago, and now I’m giving you Chocolate Chip Cookie Dough Brownies! The raw dough is egg-free, of course. Thaw them by placing them in the refrigerator for a couple of hours.*If you are visiting this post for the first time, you may wish to visit my “ Chocolate Chip Cookie Dough Brownies Take Two” post- a more recent post where I share (what I think is) a better version of these brownies! These are good too- but I took the comments suggested in this post and created a new recipe based on feedback. You can store the brownies in the freezer.

I recommend storing the brownies in the refrigerator, with parchment paper between the layers. Keep the brownies stored in an airtight container. Parchment paper - You could grease and flour your pan, or use aluminum foil, but I prefer parchment paper for easy removal of the brownies when baking.I do not recommend using a glass pan because it takes longer for you to bake your brownies. Baking pan - You should use an 8 x 8 baking pan, but a 9 x 9 would work, too.Lately, I've been using the microwave to melt them. Double boiler (maybe) - You don't need a double boiler, but I used to use one all the time for the brownies to melt the chocolate and butter.I use a hand mixer just because it allows me to stick with just using the same bowl when making both parts of the recipe. Mixer - You can use a hand mixer or a stand mixer.The brownies are baking for about half an hour, so I have time, and I'd rather wash the same bowl twice than have two separate bowls to wash. Most people use two, but I use one because I like to wash the same bowl I make the brownies in before I make the frosting. Bowl - You need at least one bowl to make this recipe.Eggs - They add structure to your brownies so you can get the perfect slice!.Sugar - What's dessert without any sweetness? I use both granulated and brown sugar, but feel free to use just brown sugar! You can easily make homemade brown sugar.And you'll also need some chocolate chips for your frosting, otherwise, it won't be a cookie dough frosting!

I usually use a mix of dark and semi-sweet chocolate. Chocolate/chocolate chips - For depth and fudginess in your brownies, you need chocolate! Experiment with types of chocolate.You can use any cocoa you prefer, I like to use Rodelle Dutch-processed cocoa. Cocoa powder - It gives a great chocolate flavor.Flour - The flour is needed to add structure for the brownies and to thicken and give that cookie dough feeling in the frosting.The foundation for all good desserts. If you forget to leave your butter at room temperature you can easily soften butter quickly. Butter - It adds flavor and creaminess.A lot of the same ingredients repeat in the brownie and cookie dough layers which is great.

Cookie brownies